Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Friday, November 19, 2010

Five cup salad, and all of its expanded cup versions, is another old fashioned fruit salad that is perfect for any holiday table. A very simple but delicious and well-loved dish.

Old Fashioned 5 Cup Salad

Five Cup Salad is another fruit salad that has been around forever - well, for as long as I can remember anyway - and, while it's good any time of the year, is a great addition to the holiday table too. Many of us will remember it from days gone by in our Mama's and Grandma's kitchens, but as always, there are some variations that have appeared in this fruit salad over the years. Some adding additional cups of various ingredients, some even changing up the fruit, but I think this version represents the old, basic 5 cup salad.

The beauty of it, is that it's so easy - just dump, mix and refrigerate, no cooking required. I've included a few variations with the recipe, at least the ones that I'm aware of. For those who don't care for the tartness of pure sour cream, a mixture of sour cream with whipped cream is what I personally prefer.

Another one of those not so photogenic foods, I wish I could convey the personality of this fruit salad with the camera, but I'm betting some of you already know it. I highly recommend a pretty garnish of chopped pecans, a dollop of whipped cream and a maraschino cherry on top as shown above!

Combine all ingredients in a bowl and mix well. Cover and refrigerate for several hours before serving. Serves about 6, so increase as needed. Garnish individual servings with a sprinkle of pecans, a dollop of whipped cream and a maraschino cherry, if desired.

Variations: If desired, substitute half sour cream with half whipped cream, or Cool Whip to reduce the tartness of the sour cream. Also can substitute a sweetened vanilla, or other flavored yogurt for the sour cream. Lower fat products are fine. For color, shake the coconut with a little food coloring before adding, to make it more seasonal in color; red for Christmas, pink for Easter, or green for St. Patrick's Day. To make it sweeter, stir in some powdered sugar.

6 Cup Salad: Add in 1/2 cup of chopped pecan.

7 Cup Salad: Add in one (8 ounce) container of thawed Cool Whip.

8 Cup Salad: Add in one small jar of well drained maraschino cherries, halved.

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This is a Thanksgiving and Christmas must have. I make this every year for both holidays. I add in 1 cup of chopped pecans and 1 cup of maraschino cherries, drained making it a 7 cup salad. Sooooooo gooood!!

Great tasting salad, a tradition.This was my family's quarrel every year when I was growing up. We didn't have the one about the dressing/stuffing. My Sister would fix this, my SIL would fix one similar with chopped apples, grapes, bananas, "had to be cut into four pieces" big marshmallows and pecans with whipped cream. And honey, you better have both on your plate when they checked it out cuz mm, mm, mmmmmmm otherwise somebody's feelers got hurt. I'll do the southern gal speak now....bless their hearts!!! XXOO The Olde Bagg

This salad is great, it has many names one name in my neck of the woods is Hawaiian Salad, and sometimes it is made with Vanilla yogurt. It is great for the holidays and always a hit at pot lucks and Church functions. Thanks for sharing, with the name 5 cup that makes it easy to remember the ingredients. Love you and your blog

This was a holiday staple in my south Texas home. I do not care for coconut so my mother would take out a serving for me prior to adding the coconut. Thirty-two years later I still make it, adding a cup of chopped pecans in place of the coconut. It's lovingly called "Jack's Ovary Salad", due to a miscommunitcation when he, my son, was a youngster (he's now 28)...something about marshmallows and ovaries! It'll be on our Thanksgiving table this Thursday!

Hi Mary - I have a question. In the section of the recipe called Variations, there is a line which reads..."For color, consider adding well drained" - - I am wondering, Well drained what? LOL Just curious is all. I can come up with a few ideas of my own, but I was wondering what YOU used is all.This recipe digs up a long forgotten memory of a salad that Mother made. I don't know how I never made it as I learned to cook and bake at her side!

I am sooo happy to find this recipe. My mom used to make it for special occasions, like Thanksgiving, Christmas,Easter, bridge club, and Sunday School Class meetings at our house. It is the BOMB to complete your table. Cool, sweet/tart,creamy,crunchy. What more can you ask of one salad? Thanks again! I'll be back!

Hi Cheryl and welcome! You are right - this is such a great classic & seems to be well loved by many. Guess that's why it's still hanging around. Enjoy & have a Happy Thanksgiving - hope to see you again soon!

Growing up. when my mom was hosting a family gathering, she always made a variation of this using red and green seedless grapes halved, mandarin oranges, crushed pineapple, coconut, and whipped cream subtly sweetened with powdered sugar. She would pack it into the cans the pineapple and oranges came in and freeze it. To serve she would place a beautiful leaf of red lettuce on each plate and slice the frozen salad into rings about an inch thick. It was so light, the flavors so bright and a wonderful contrast to all the hot salty foods

I just found your site and this recipe that has been in my family for years and years.. we just had it for Thanksgiving and I am sure it will again be on the table for Christmas.. Happy holidays to all.. or ya'll

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